This recipe is from the book, "Fat-Free & Easy" by Jennifer Raymond

Servings: 8

Ingredients:

4 russet potatoes, peeled and diced (about 4 cups)
2 cups water or vegetable stock
1 yellow onion, chopped
2 garlic cloves, minced
1 red bell pepper, diced
1 tsp. ground cumin
1 tsp. basil
1 tsp. salt
1/4 tsp. black pepper
1  4oz. can diced green chilis
2 cups corn, frozen, canned or fresh
1-2 cups soy milk

Optional: dash of tabasco, 1/2 tsp. cayenne pepper (can be added at the same time as the other seasonings).

Directions

1.  Peel and dice the potatoes and put them in a pot with 2 cups of water or vegetable stock.  Cover and cook until tender, about 20 minutes.

2. Heat 1/2 cup of water in large pot and cook the onion, garlic and bell pepper for 5 minutes.  Add cumin, basil, salt and black pepper.  Continue to cook until the onion is very soft, about 5 minutes longer.

3. When the potatoes are tender, mash them in their water, and combine them with the onion mixture, along with diced chilis, corn, and 1 cup of soy milk.  Stir to blend.  Add more soy milk if a thinner soup is desired.  Heat gently until hot and steamy.